Monthly Archives: July 2014

Hawaiian Brownie Sundaes

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Insanely Delicious!! The dark, rich chocolate in these Hawaiian-style brownies perfectly complements the sweet, moist coconut and macadamia nuts. Enjoy!

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Total Time: 1 hr 20 min
Prep Time: 35 min
Cook Time: 45 min

Ingredients

Brownies
Shortening, for preparing pan
1 teaspoon(s) cocoa powder, for preparing pan
1/2 pound(s) unsalted butter
1 pound(s) semisweet chocolate chips, divided
3 ounce(s) premium unsweetened chocolate
3 large eggs
2 tablespoon(s) chocolate syrup
1 tablespoon(s) pure vanilla extract
1 cup(s) sugar
2 tablespoon(s) sugar
1/2 cup(s) all-purpose flour
2 tablespoon(s) all-purpose flour
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) fine sea salt
1 cup(s) coarsely chopped macadamia nuts
1 cup(s) sweetened flaked coconut

Chocolate Sauce
8 ounce(s) premium semisweet chocolate, finely chopped
1 cup(s) heavy cream
1 teaspoon(s) pure vanilla extract

For Serving
1 quart(s) premium coffee ice cream
1/2 cup(s) toasted coconut, for garnish
Fresh mint leaves, for garnish

Directions

1. Preheat oven to 350°F. Grease a 9-by-9-inch pan with shortening, then coat with cocoa powder. Set aside.

2. Place butter, 1/2 pound chocolate chips, and unsweetened chocolate in top of a double boiler or in a heat-proof bowl set over a pan of simmering water until melted and smooth, stirring frequently. Cool slightly. In a large mixing bowl, combine eggs, chocolate syrup, vanilla, and sugar. Add mixture to warm melted chocolate and cool.

3. In a separate mixing bowl, combine 1/2 cup flour with baking powder and salt, then stir into chocolate mixture. In another mixing bowl, combine macadamia nuts and remaining 1/2 pound chocolate chips with 2 tablespoons flour until nuts and chips are coated. Add nuts, chips, and coconut to chocolate mixture and combine thoroughly. Pour mixture into the prepared pan.

4. Bake for 12 minutes. Remove pan from oven, tap it several times to remove air from brownies. Continue to bake for another 12 to 15 minutes, or until a toothpick inserted into the middle comes out clean. Cool completely.

5. Make the sauce by placing chopped chocolate in a medium-sized mixing bowl. Place cream in a small saucepan over medium heat and bring just to a boil. Immediately remove from heat and pour over the chocolate and stir until smooth. Add the vanilla and stir until combined.

6. Cut brownies into 8 large squares and place on serving plates. Top each with two scoops of ice cream (about 1/2 cup), ladle with chocolate sauce to taste, and sprinkle with toasted coconut and powdered sugar. Garnish with mint leaves and serve immediately.

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Over The Hump Old School Sound Check – The Undisputed Truth

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Happy Thursday #musicfriendsofTenaciousM!!

The Undisputed Truth was a 1970s Motown recording act, assembled by record producer Norman Whitfield as a means for being able to experiment with his psychedelic soul production techniques. Joe Harris served as main lead singer, with Billie Rae Calvin and Brenda Joyce Evans, formerly of The Delicates, on additional leads and background vocals.

Ralph & Russo Couture Fall 2014 Collection

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Ralph & Russo sent incredibly gorgeous pieces down the runway. From flirty tea length dresses, to chiffon high slit and heavily beaded gowns. Enjoy!

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Credit: Style Pantry

Chocolate-Popcorn Bark

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For the ultimate sweet treat, make up a batch of Chocolate-Popcorn Bark.

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Ingredients

1/2 cup almonds, coarsely chopped
6 cups plain popped popcorn
1/2 cup packed light brown sugar
4 tablespoons unsalted butter
2 tablespoons light corn syrup
Pinch of salt
1/8 teaspoon baking soda
1/4 teaspoon vanilla extract
1 pound bittersweet chocolate, coarsely chopped
1 teaspoon coarse sea salt, optional

Preparation

1. Preheat oven to 350ºF. Spread almonds on an ungreased, rimmed baking sheet; bake until golden and fragrant, 5 to 7 minutes, stirring twice. Transfer to a bowl to cool. Reduce oven temperature to 250ºF; wipe off baking sheet.

2. Spread popcorn and almonds in a single layer on baking sheet. In a pan over medium heat, combine brown sugar, butter, corn syrup and salt. Bring to a boil; let boil 5 minutes. Remove from heat and stir in baking soda and vanilla. Pour brown sugar mixture over popcorn mixture and stir to coat. Bake for 1 hour, stirring every 15 minutes. Let cool, then crush slightly.

3. Line a rimmed baking sheet with foil. Place chocolate in a heatproof bowl set over a pan of simmering water. (Do not let water boil or let bottom of bowl touch water.) When chocolate is melted, pour it onto baking sheet; spread evenly. Top with popcorn mixture, pressing gently to adhere. Sprinkle with sea salt, if desired. Refrigerate until set, about 3 hours. Break bark into pieces and store in an airtight container between sheets of waxed paper.